Gulgule- Sweet Whole Wheat Fritters

In the month of november 2017, when winter had just begun to cast its spell on the plains of northern India, I visited family in Patiala, Punjab- a city well known for its royal house, food and aesthetic sense. All it’s quaintness and charm aside, the best things about being home are love and affection showered by family while making sure you eat until you cannot move. On one such day, the air had a chill in it and everyone was in the mood for a hot snack. That’s when it was decided to make Gulgule and Meethe Pude (sweet pancakes).

Hearing this word makes me want to talk in baby-speak, coo cooing bits of lyrical gibberish. Just like playing with babies and gently pulling on rosy cheeks, gulgule are snacks that make everything warm and alright in the world. (Moms and dads, I have nothing against babies!)

Like all things that taste heavenly, these are made with the sinful combination of flour, sweet (jaggery) and fat (oil)! But sometimes calorie counting can take a day off.

Serves: 4 – 5 people (4-5 pieces of gulgule and two pudas each)

Preparation time:

Passive: 15 minutes, Active: 20-30 minutes.

Ingredients-

2 1/2 cups Whole wheat flour

1 1/4 cups Jaggery

1 tsp Salt

1 tsp Baking powder

2-3 tbsp Fennel seeds, powdered

1 cup hot water (adjust as needed)

Oil for deep frying.

1-2 tsp Carom seeds- OPTIONAL

Process:

To make the batter:

Measure 2 1/2 cups of whole wheat flour and add to a large bowl.

To this add salt, fennel seed powder and baking soda. Mix well.

Put 2 cups of water on the stove to boil. If you have an electric kettle use that- I find it extremely helpful.

In another bowl add jaggery. Once water is ready add it to jaggery. Add 1 cup and dissolve jaggery. While mixing any impurities in the jaggery tend to rise up. Use a spoon to discard these. Let the mixture cool down to a lukewarm temperature.

While this is resting put a deep wok (kadhai) or a deep casserole with oil for deep frying the batter to make fritters. Keep it at medium high so that oil doesn’t start smoking.

Once easy to handle, add the jaggery mixture to dry ingredients and using a whisk or a fork mix well to avoid lumping of the flour. This is where you can adjust water. The batter had to be like a pancake batter- of dropping consistency. Add water as needed. This is the batter for both- gulgule and puda.

To deep fry:

Test oil by dropping about a teaspoon of batter into it. If it starts spluttering (due to its water content) and floats up to the surface within seconds, then oil is ready.

Take a tablespoon of batter at a time and fry until golden brown or a shade darker. If you are an expert then you could also drop it with your hands- but I DO NOT ADVICE this technique for fear of burning.

Turn once while frying to cook evenly and check color. Remove with a slotted spoon and drain on paper towels before serving.

For making pudas:

Put a thick nonstick or cast iron pan or a griddle on the stove and heat it until hot. Heat on medium high otherwise it might smoke before you are ready to add batter to it.

Spread a tablespoon of cooking oil (or even unsalted butter) on the pan and coat it well. Then add batter – using a serving spoon or small ladle- and spread to make a flat round layer, like a pancake.

Cook until the surface shows bubbles which is an indication of escaping air and moisture. Flip and cook on the other side. That’s it! Just as you cook pancakes.

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Serve with a steaming cup of tea or coffee.

Another thing I learned on this trip was the combination of having puda with a savory pickle, such as mango- my favorite! The combination of sweet and savory is amazing.